Egg Fried Rice

Fried rice can be as simple or complex as needed and anyone can cook it. However, there are a few things to know. Use rice that has been previously cooked, 2 or 3 days old or at least a day. It will be dryer. Long grain rice is ideal as it Basmati or Jasmine. Precook the added ingredients individually, the egg, meats, vegetables, etc, this will keep the rice from becoming too soggy. Season only as needed, that is, let the natural flavor of each ingredient become the focus of the dish. And remember, it is called ‘stir fry’ for a reason, high heat, stir constantly and cook fast.

Egg Fried Rice

This is a good starting point ~ add ingredients as needed life carrots, tiny English peas, water chestnuts, pork or chicken

1 or 2 green onions
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying
4 cups cold cooked rice
1 to 2 tablespoons light soy sauce or oyster sauce

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Chop the eggs really fine or as you like and set aside.
Add 2 tablespoons oil to the pan. Add the rice and stir-fry for a few minutes with a wooden spoon to move it around. Stir in the soy sauce or oyster sauce as desired.
When the rice is hot throughout, add the egg back into the pan. Mix thoroughly. Stir in the green onion and whatever other previously cooked ingredients and serve hot.

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